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Slow-Cooker Cornbread

Let your slow-cooker do all the work of making cornbread for you


When you don’t want to turn the oven or stove on, cook your cornbread in your slow-cooker.

This recipe is courtesy of Betty Crocker.


  • 2 Tablespoons unsalted butter
  • 1 1/2 Cup cornmeal
  • 1 1/2 Cup all-purpose flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 Teaspoon kosher salt
  • 1 Teaspoon chili power
  • 2 Cups buttermilk
  • 2 large eggs


Melt butter in a slow cooker on high heat.

Stir together the cornmeal, flour, sugar, baking powder, salt, and chili powder in a mixing bowl. Stir in the buttermilk and eggs to combine well.

Brush the butter in the slow-cooker to coat the bottom of the cooker. Pour in the batter and spread evenly.

Cover the slow cooker and cook on high for 2 hours. Let cool before serving.